Betty Crocker Angel Food Cake Mix Just Add Water 16 oz

Sugar, Wheat Flour Bleached, Egg White, Corn Starch, Baking Soda, Citric Acid, Calcium Phosphate, Salt, Cellulose Gum, Artificial Flavor, Sodium Lauryl Sulfate (a whipping aid)

Instructions: You Will Need: 11/4 Cups Water. Time to Bake! 1. Heat Move oven rack to lowest position if using angel food pan (remove other racks) or middle position if using loaf pans. Heat your oven to 350degF if using a shiny metal pan. For dark or nonstick pan, heat to 325degF. Do not grease pan. 2. Beat Beat Cake Mix and water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 Pour into an ungreased pan. (Do not use Bundt(r) cake pan or angel food pan that is smaller than 10" x 4", or batter will overflow.) 3. Bake Bake as directed below or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. If using a 10" x 4" Angel Food (tube) Pan, bake 37-47 minutes. If using two 9" loaf pans, bake 35-45 minutes. If using three 81/2" loaf pans, bake 28-38 minutes. 4. Cool Immediately turn pan upside down onto glass bottle, or rest each loaf pan on its side on heatproof surface, until cake is completely cool. Run knife around edges; remove from pan. Cut with serrated knife using sawing motion, or with electric knife. Store tightly covered. High Altitude (3500-6500 ft): Do not use 9" loaf pans. Stir 1/3 cup cornstarch into dry cake mix. Beat on low speed 30 sec; beat on medium speed 3 min. Bake angel food pan 45-55 minutes.
Safe Handling Instructions: DO NOT EAT RAW CAKE BATTER